The present study aimed to determine the effect of immersion
duration in a garlic solution on the freshness level of layang fish. Fish
degradation occurs mainly due to the activity of microorganisms. In addition,
enzymatic and chemical reactions also cause fish quality degradation. Fish form
part of a highly nutritional diet and provide a source of essential proteins.
However, they can rapidly degrade, particularly when in a fresh state and not
handled properly. Degradation can occur either biochemically or
microbiologically. There are a number of techniques that can be used to
preserve the quality of fresh fish, such as using natural preservatives like
garlic. It has been demonstrated that the plant garlic prevents the growth of
germs. Garlic tubers include antibacterial substances such ajoene and allicin
(diallyl thiosulfinate). The Total Volatile Base Nitrogen (TVBN) values ranged
from 25.33 mg%N to 78.66 mg%N, the bacterial TPC (Total Plate Count) was
7.5x101 to 1.6x105 CFU/g, and the pH 5.9 to 8.0. Visibility ranged from 4.64 to
8.33, odor 3.47 to 8.75, and texture 3.62 to 8.20. This study found that
immersion treatment using garlic can maintain fish quality for eight hours,
with a 20-minute immersion treatment obtaining optimal parameter values. Some natural
ingredients including garlic solution can be used as preservatives to maintain
the freshness of fish, these ingredients alone cannot preserve the freshness of
fish for a long time, thus they need to be combined with cold temperatures. Ice
and natural ingredients can synergize to maintain the freshness of fish for a
longer period.
Author(s) Details
M. R. Wenno
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
A. O. W. Kaya
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
S. Lewerissa
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
M. L. Wattimena
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
R. B. D. Sormin
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
E. E. E. M. Nanlohy
Department of Fisheries Product Technology, Faculty of
Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.
Please see the book here:- https://doi.org/10.9734/bpi/raeges/v5/643
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